Recipe: 00039 Title : German Sweet Chocolate Cake Author: Susan Getgood Date : April 1995 _________________________________________________________________________ 12 servings 1 package (4 oz.) Germans Sweet Chocolate 1/2 c. boiling water 1 c. (2 sticks) butter 2 cups sugar 4 eggs, separated 1 tsp. vanilla 2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1 cup buttermilk Coconut-Pecan Frosting Melt chocolate in water; cool. Beat butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda and salt. Beat into chocolate mixture alternately with butter milk. Beat egg whites until stiff peaks form; fold into batter. Pour into three 9-inch layer pans, lined on bottoms with waxed paper. Bake at 350F for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes; remove from pans, finish cooling on racks. Spread Coconut-Pecan Frosting between layers and over top of cake. Coconut Pecan Frosting for German Chocolate Cake Combine 1-1/2 cups (one 12 oz. can) evaporated milk, 1-1/2 cups sugar, 4 slightly beaten egg yolks, 3/4 cup butter and 1-1/2 tsp. vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in 2 cups flaked coconut and 1-1/2 cups chopped pecans. Cool until thick enough to spread. Makes 4-1/4 cups frosting. -=-=-=-=-=- _________________________________________________________________________